costa-rica-coffee-demucilager burrs, penagos machine

Demucilage refers to a method to remove the fruity layer of coffee cherry… the called mucilage. Mucilage is the layer between the outer skin and the parchment layer, fruit that surrounds the seed. It clings to the parchment and is not easy to remove. (Think of the way the fruit pulp clings to some plum seeds after you eat them).

In the traditional wet-process method, the mucilage is broken down by fermentation and then washed off.

A forced-demucilage machine does this with water and friction, such as a Penagos or Pinhalense Demucilager.

The early machines were called “Aquapulpers” but they damaged the coffee, resulting in fruity or fermenty flavors.

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